At his November Beard House dinner, Brett McKee and his team from the Roadside Kitchens prepared this playful dessert inspired by the classic combo of burger and fries. A glazed doughnut "bun" hugged a chocolate patty and a slice of mango gelato, while cinnamon–sugar fries, raspberry coulis, and white chocolate crème anglaise appeared on the side.
See more photos from the Roadside Kitchens dinner here.

Few people have heard of the Ancona duck, a rare heritage breed of bird whose numbers had until recently become critically low. Only ten years ago, there were just 128 breeding Ancona remaining in North America. Left behind by industrial agriculture—which prefers the fatty Pekin duck that accounts for 95 percent of domesticated duck production in the country—the mottled Ancona was inching closer to extinction. Fortunately for this, ahem, lucky duck, waterfowl expert David Holderread of Corvallis, Oregon, intervened. He found a pair of genetically clean Ancona that became the Adam and Eve of the breed. The majority of Holderread’s prized stock now resides at Willamette Valley’s Boondockers Farm, which is run by two former restaurant professionals who are passionate about raising heritage animals. One of the farm’s regular customers is chef Gabriel Gill of the Rabbit Bistro in Eugene, who served the lean, flavorful fowl with cherries and bl

While we don't always root for the same team, everyone can get behind these sweet-and-salty pork cracklingsfor a game-time snack. This version is cleanly seasoned with salt and pepper, but we think a dusting of cayenne pepper or paprika would be a tasty touch.

Here’s what’s happening at the Beard House and around the country next week:
Wednesday, January 19, 12:00 noon
Beard on Books: Dana Cowin and Kate Heddings
In Food & Wine Reinventing the Classics, the stylish and popular magazine's editors present reimagined classic dishes like cheddar B.L.T. burgers with Russian dressing, Thai green curry chicken wings, and butterscotch sticky buns. It's the perfect cookbook for cooks who want to breathe new life into their repertoire.
Wednesday, January 19, 7:00 P.M.
Colorado Ranch and Farm
Boulder chef Eric Skokan of the Black Cat returns to the Beard House with his French-inflected yet utterly American cuisine. For this dinner, he has designed a so